Black-Eyed Peas with Turkey Sausage
A hearty dish of black-eyed peas sautéed with savory turkey sausage, onions and garlic, makes a healthy home-style side or main that's pure southern comfort.
Ingredients
-
1 1/2 cups black-eyed peas, soaked overnight (or two 15-ounce cans, rinsed)
3 cups water
2 bay leaves
1 tablespoon olive oil
2 onions, peeled and diced
3 garlic cloves, peeled and minced
1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
1 1/2 cups chicken stock
2 links turkey sausage, diced and cooked
1 1/2 teaspoons sea salt
Freshly ground black pepper
1 tablespoon fresh parsley, minced
Preparation
Level: Intermediate
Servings: 4
Cook Time:
Ready In:
Discard soaking water from black-eyed peas.
Place peas in 3 cups fresh water in a pot over high heat. Bring to a boil. Skim and discard the foam that rises to the top.
Add bay leaves. Cover and simmer over a low flame for 1 hour.
Add 1 teaspoon sea salt and continue cooking 15-20 minutes or until beans soften.
In a deep frying pan, sauté onions and garlic with olive oil for 2-3 minutes. Add the cooked beans and bay leaves, chicken stock, oregano and sausage. Season the with remaining sea salt (1/2 teaspoon) and black pepper. Adjust to taste.
Cover and cook on medium-low heat for 15 minutes. Serve hot and garnish with fresh parsley.
Place peas in 3 cups fresh water in a pot over high heat. Bring to a boil. Skim and discard the foam that rises to the top.
Add bay leaves. Cover and simmer over a low flame for 1 hour.
Add 1 teaspoon sea salt and continue cooking 15-20 minutes or until beans soften.
In a deep frying pan, sauté onions and garlic with olive oil for 2-3 minutes. Add the cooked beans and bay leaves, chicken stock, oregano and sausage. Season the with remaining sea salt (1/2 teaspoon) and black pepper. Adjust to taste.
Cover and cook on medium-low heat for 15 minutes. Serve hot and garnish with fresh parsley.
